Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1887-09-08
PRESERVING BUTTER.
Tho Old.Fashl0ned and Best Way Of
Keeping IL for Winter.

Tho Old-Fashloned and best Way Of
Keeping II for Winter.
Some years ago. before creameries
were invented. June-packed butter was
the choicest of the winter stock. Dairy
men packed all their summer make.
stored it in spring houses. or dry. cool
cellars, and sold the whole out in Oc-
tober and November to the dealers,
who went around to find and purchase
it, and u farmer who knew how to
make and to pack good butter was al
ways sure of an acceptable visit from
buyer. There is large scope for
the same sort of business now. in spite
Of the creameries. for good butter
makers. and some with excellent pure
bred Jersey cows are selling butter in
the West for ten and twelve cents per
pound. The method with these old
dairymen, who are not surpassed by
any younger ones, was rs follows:
The butter was well made and of
fine quality, and perfectly free from
buttermilk; this is indispensable to the
perfect keeping of butter in any pack
age. The packages were (and should
be now the white-oak pals. new and
fresh and well made. These held fifty
pounds each. A pail used some
years ago was not painted. but
oiled and vanished outside. and the
cover fitted very closely. and was
keyed down with galvanized iron
clasps. The pail was thoroughly soaked
with cold water over night, and in the
morning when the butter was ready
for packing, the pail was well scalded
and then rinsed with salt and water.
1t was then rinsed with fresh COLI
water, and the butter was firmly
packed down with the ladle. especially
around the edge. with care to leave
no vacancies. and to get out all the
water. As much butter was packed at
once as to make about four or five
in ches in the pail; this was pressed
smooth and sprinkled lightly with the
finest dairy salt Then another layer
was added, pressed down and sailed.
md so on until the pail was
'ull to within one-fourth of an inch
If the brim. This required precisely
fifty pounds of solid packed butter. free
rom excess of water. The top Of the
,utter pressed. not rubbed. smooth and
evel. was covered with a piece OF
washed new linen, dipped in brine.
arge enough to spread an inch all over
he edge of the pail. This was spread
md pressed down on the butter and
covered with dry salt level with tho
dge of the pail The edge of the cloth
vas turned back over the salt and
,ressed firmly around the sides of the
,ail, and covered with piece Of cloth
ut to tit the top of the pail. The COW
r was then put on and pressed down
With smalllever to pack the salt tight,
nd fastened and keyed down. The
'ail was Immediately carried to the
ellar-a clean. dry, airy One-and set
pom a bench two feet from the floor,
nd never on the floor. Butter SO
'acked would come out in the winter
ipe and full favored, and with that
weet nutty taste and sweet OdOr which
My ripe butter has. have kept butt
er 50 packed from June until the early
pring following. and have sold it then
t four times as much as the prices cur
ent when it was packed; and this can
e done again, for the butter 50 PACKED
ill keep much better in the grocery
lore after it is opened than the best
ew-made creamery WILL and il conse-
uently sought for by dealers in tina
roceries. -Cosnssy Gsnslsms.